Description
Sun-dried tomato pesto eggs served on crispy toastwith a layer of ricotta or cream cheese. Topped with fresh herbs, this dish isa flavorful, quick, and healthy breakfast or brunch option.
Ingredients
Scale
Instructions
- Prepare the Toast: Toast your slice of bread to your desired level of crispiness. If using, spread a layer of ricotta or cream cheese on top of the warm toast and set aside.
- Cook the Pesto Eggs: Heat a non-stick skillet over medium heat. Add 3 tablespoons of sun-dried tomato pesto to the skillet and spread it evenly. Once the pesto starts to sizzle, gently crack two eggs into the skillet on top of the pesto. Season with salt and oregano to taste. Cook the eggs for 2-3 minutes, or until the whites are set but the yolks remain runny (or cook longer if you prefer firmer yolks). You can also cover the skillet with a lid for 1-2 minutes to help the eggs cook more evenly.
- Assemble the Dish: Carefully slide the cooked eggs with the pesto onto your prepared slice of toast. Garnish with freshly chopped parsley or torn basil for a pop of freshness and flavor.
- Serve: Serve immediately, enjoying the rich flavors of the sun-dried tomato pesto eggs over creamy ricotta and crispy toast. This dish pairs wonderfully with a side of fresh salad or a hot cup of coffee!
Notes
- Bread Choice: Sourdough, whole grain, or ciabatta also work well.
- Protein Boost: Add smoked salmon or turkey bacon for extra protein.
- Spice It Up: Sprinkle red pepper flakes or drizzle hot sauce for added heat.
- Dairy-Free Option: Swap ricotta for mashed avocado or dairy-free cream cheese.
- Storage Tip: Best enjoyed fresh but can be stored in the fridge for up to 1 day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-Inspired